1 (12 oz.) jar maraschino cherries
1 c. slivered almonds
1 pkg. dry yeast
1/2 c. warm water
1 c. milk
2 eggs, well beaten
1/2 c. sugar
2 tsp. salt
1/4 c. butter
5-6 c. unsifted flour

Dissolve yeast in warm water; let stand for 5 minutes without stirring and then stir to blend. Combine milk, sugar, salt and butter in saucepan. Heat and stir until butter is melted. Gradually pour milk mixture into eggs. Cool until lukewarm and stir into yeast. Add flour to form soft dough; turn dough onto heavily floured board and knead for 5 minutes. Put into greased bowl, grease top of dough and let rise for 1 cherries. Cut into 4 equal pieces, roll 3 pieces into ropes and braid turning ends under. Cut remaining piece into 3 pieces, roll into 3 ropes and braid, turning ends under. Place smaller braid on top of larger braid, brush top with beaten eggs and let rise for 1 hour. Bake at 350 degrees for 35 to 40 minutes or until it sounds hollow when tapped.

When cool, garnish top with a mixture of confectioners' sugar and milk. Place remaining cherries, cut in half, on top of bread.